Avocado Toast With Citrus Suprèmes and Slivered Fennel

Credits :
Written by Will Clarke


  • 1 slice country or sandwich bread, approximately 1/2 inch thick
  • Extra-virgin olive oil
  • 1/2 medium pitted and peeled Hass avocado
  • 4 to 5 thin slices fennel from 1 peeled and cored bulb, or enough to cover bread in one layer
  • 5 to 6 segments of orange,cut into suprèmes, from 1 medium orange
  • Finely chopped mint leaves, for garnish
  • Kosher salt and freshly ground black pepper


  • Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of fennel slices, top with citrus segments, and sprinkle with mint, salt, and pepper. Serve.

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